I had intended to put mushrooms with this, but we ate them at lunch time on a cheeseburger! Looks pretty plain, but the toasty roasty chicken pieces and red peppers were delightful, and by not including them in the pasta sauce, the individual flavors were retained. Quick, easy, and delicious! ;->
The chicken pieces were crispy, but not dry. After they got that little bit of “blackened” look, I moistened them (and the peppers) with water from a small spray bottle I keep on the kitchen counter, covered the pan, and let it soak in for a minute or two.
This tactic is very useful to keep food moist, yet crispy and flavorful. I use it many times a day. Works really well with hamburgers, or any piece of meat. After it is done, just spray the burger and the pan with a spritz of water and cover for just a moment. The bits stuck to the pan will meld with the water, making a tiny bit of au jus, which you can then pour over the burger. It soaks right in, thereby putting the flavor that cooked out onto the pan back into the burger! If you cook with wine, this is a great use for a small bit of it.
Quick hint: When it was done to al dente, I put the spaghetti into a strainer and put a dish on top to keep it warm; then cooked the spinach in a bit of water in the same pan I had cooked the spaghetti noodles in. The pan was already hot, and the spinach was fresh today, so very tender. It cooked to perfection in just a couple of minutes.